Madeira Sauce
Ingredients
Directions
Reduce 1½ pints of half‑glaze in a sauté pan over a brisk fire until it reaches a stiff consistency.
Remove the pan from heat, then stir in ⅖ pint of Madeira, returning the sauce to its normal consistency.
Strain the sauce through a fine sieve.
Keep the sauce warm without boiling.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Half-glaze
- Reduces to a concentrated, thick base that gives the sauce its body and savoury depth.
- Madeira
- Adds aromatic sweetness and fortified wine flavour that rounds out the reduced glaze.
The step that matters
Keep the sauce warm without boiling. Boiling a reduced sauce can make it too thick, break its emulsion or scorch it, and Madeira's aroma fades with prolonged heat, so gentle warmth preserves texture and flavour.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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